Name: Coconut Lime Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 2 tablespoons olive oil; 2 pounds boneless, skinless chicken thighs; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 4 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1/2 teaspoon crushed red pepper flakes (optional); 1 (13.5-ounce) can full-fat coconut milk; 2 tablespoons soy sauce; 2 tablespoons honey; 1 tablespoon fish sauce; Zest and juice of 1 lime; Chopped fresh cilantro, for garnish; Cooked rice, for serving

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Why You’ll Love Coconut Lime Chicken Recipe

You’ll love this recipe because it hits the sweet spot between comfort and freshness. The sauce has rich coconut cream (less heavy than standard cream) paired with bright lime zest and juice, which keeps the dish vibrant instead of overly heavy. It’s cooked in a single skillet which means minimal cleanup and fast prep — perfect for busy evenings. Plus, adding green beans (or other veggies) right in the pan gives you a near-complete meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
refined coconut oil or olive oil (for searing)
boneless, skinless chicken breasts
kosher salt (divided)
shallots, peeled and sliced
fresh green beans, trimmed
garlic cloves, minced
fresh ginger (grated or finely minced)
low-sodium chicken broth
canned coconut cream (shaken well)
fresh lime zest (from ~2 limes)
fresh lime juice (from 1–2 limes)
fresh cilantro (optional, for garnish)
lime wedges and toasted coconut (optional, for serving)
steamed rice (optional, for serving)

Directions

Preheat a large (11-inch or larger) deep skillet over medium-high heat. Add about 1½ tablespoons of oil. Season both sides of the chicken breasts with about 1 teaspoon of kosher salt. Place the chicken in the skillet and let it cook undisturbed until golden brown and it releases easily from the pan (about 4–6 minutes). Flip and cook the other side for about 4 minutes. Transfer the chicken to a plate and cover loosely with foil (it is not yet fully cooked).
Reduce the heat to medium. Add the remaining ½ tablespoon oil, then add the sliced shallots and about ¾ teaspoon salt. Sauté until the shallots begin to turn translucent, 1–2 minutes.
Add the green beans and garlic; sauté for 1 minute until fragrant. Stir in the grated ginger, then pour in the chicken broth. Scrape the bottom of the skillet to loosen any browned bits.
Stir in the coconut cream. Return the chicken to the skillet, nestling the breasts among the green beans so they’re partially submerged. Simmer gently, turning the chicken occasionally and stirring the sauce, until the chicken is cooked through and reaches 165°F (74°C), about 7–10 minutes.
Remove from heat. Stir in the lime zest and juice. Taste and adjust with more salt or lime juice as needed.
Garnish with fresh cilantro and serve with lime wedges, toasted coconut, and steamed rice.

Servings and timing

Serves: 4 to 6 people
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Swap chicken breasts for boneless, skinless chicken thighs for juicier meat and slightly faster cook time.
Add heat with thinly sliced fresh chiles like jalapeño or serrano.
Substitute green beans with bell peppers, broccoli, or cauliflower.
Serve over noodles or quinoa instead of rice.
Use light coconut milk instead of coconut cream for a lighter sauce.
Make it vegetarian with tofu or chickpea cutlets and vegetable broth.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove over medium heat, adding a splash of broth or coconut milk if the sauce has thickened.
Microwave in 1-minute increments on medium power, stirring between each.
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

What kind of coconut cream should I use?

Use canned coconut cream, not coconut milk, for a richer, thicker sauce. Shake the can well before opening.

Can I use coconut milk instead of coconut cream?

Yes, but the sauce will be thinner and less rich. Simmer slightly longer to thicken if needed.

What if I don’t have fresh ginger?

You can substitute with ¼ teaspoon ground ginger, though fresh gives a more vibrant flavor.

Can I make this dairy-free?

Yes, it’s naturally dairy-free as it uses coconut cream. Just be sure your broth is dairy-free.

Can I use frozen green beans instead of fresh?

Yes, frozen green beans work. Add them a bit earlier and adjust the cooking time.

What’s the best way to check chicken is fully cooked?

Use an instant-read thermometer to confirm the thickest part reaches 165°F (74°C).

Can I prepare any of this ahead of time?

You can prep the shallots, garlic, and ginger ahead. Season the chicken a few hours in advance. Cook just before serving for best results.

How do I avoid the sauce separating?

Simmer gently after adding coconut cream and stir occasionally to keep it smooth.

What should I serve this with?

Steamed rice is perfect, but it’s also great with noodles, quinoa, or a side salad with lime dressing.

Is it gluten-free?

Yes, as long as your broth and other ingredients are labeled gluten-free.

Conclusion

This Coconut Lime Chicken is a flavorful, fuss-free dinner that brings a touch of tropical flair to your table. With creamy coconut, zesty lime, and perfectly cooked chicken, it’s a go-to recipe when you want something fresh and satisfying. Easy to prepare and flexible with variations, it’s a dish you’ll come back to time and time again.